Pages

Tuesday, October 2, 2012

Sausage and White Bean Casserole

From the kitchen of One Perfect Bite...Cassoulet is a rich, slow-cooked bean casserole that was first made in the peasant kitchens of southern France. Traditionally, it was made with haricot beans, some type of meat, generally pork, goose, duck or mutton, and duck or goose confit. Confit is usually prepared from salted goose or duck legs that are preserved by storing them in the fat in which they slowly braise. The dish itself is named after the vessel, an earthenware cassole, in which it cooks. In the United States, the term cassoulet tends to be applied to any hearty bean-based casserole. That's the case with tonight's recipe, which was called a cassoulet by its developers. I found the recipe in Woman's Day magazine, and while I don't consider it to be a cassoulet in the classic sense, it is a fine bean casserole that I am happy to share with you. I try to make this dish the night before I plan to serve it. The long night's sleep gives the ingredients a chance to meld and the dish develops a richness that is missing when it is first made. If you can find it, use duck sausage when you make this casserole. It is an upgrade that adds enormous flavor to the dish. I hope you will give this recipe a try. It is fine fall and winter fare and it is not difficult to prepare . Here's how this bean casserole is made.

Hi Mary,This looks so delicious, thanks to your wonderful photography skills.I'd also like to say that of the many food blogger websites I have bookmarked, and receive emails from, yours is my favourite for the great recipes you share, the beautiful pic's that accompany them and your informative comments that precede the recipe ~ thanks so much for all you do!

When I saw your recipe title on my blog list I immediately said to myself, "cassoulet." And sure enough cassoulet is in your first sentence. I've made many versions of it and it's almost impossible not to love it, no matter whether it's "authentic" or not.

This looks like a delicious alternative to the classic cassoulet! I made my first, and only, "true" dish when I had a toddler and an infant. It took most of the day and the kitchen was well greased when I finished. What was I thinking?

This is the best part of blogging. Seeing these wonderful dishes presented so beautifully! I have been ogling the Italian sausage at the store so it may have to jump in the cart! Sounds amazing and as always, love the great snip-its of useful information!

Mary, Nice comfort food casserole! I don't know why, but I would have never thought about this combo for a casserole. The ingredients are all good so it's narrow mindedness on my part. Thanks for the wake up! Take Care, Big Daddy Dave

Site Meter

Privacy Policy

This blog does not share personal information with third-parties nor does it store information about your visit for use other than to analyze content performance through the use of cookies, which you can turn off at anytime by modifying your Internet browser's settings. Third party vendors, including Google, use cookies to serve ads based on a a users prior visits to this website. Google's use of the DoubleClick cookie enables it and its partners to serve ads. This blog is not responsible for the republishing of the content found here on other Web sites or media without the owners permission. This privacy policy is subject to change without notice